Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
This has been our lunch for the past couple weeks. It's filling, pretty easy to do low calorie, and a great way to beat the heat.
Wish it wasn't so hard to find fresh bean sprouts, the ones in the shop are always a bit sad.
Grow your own bean sprouts.
Maybe someday. I started gardening like two months ago, still getting used to that
If you eat this daily it’s definitely worth it! Just soak the beans overnight, drain them, and rinse them daily until they’re the right size, 5-6 days.
Alright, you twisted my arm! I'll buy some mung beans and get them wet!
It’s really easy to sprout them takes a couple days in darkness.
Looks amazing! I recommend getting yourself a sprouting kit (or making one. They are easy) and then you can have the freshest bean sprouts all the time!
I plan to try!
Omg i love this! But last time i made it it's pretty off taste because i have to substitute a lot of ingredient, maybe i should gather the stuff before i try it again.
What was hard to find - and what was the off taste? I'm pretty dialed in with this dish after two weeks, so maybe I could help?
I couldn't get the herbs needed and the vinegar because i wouldn't wanna buy a bottle of it just for this dish. Imma just have to try doing it another time.
I couldn't find rice vinegar either. I just decided to add a little extra sugar and water to the nuoc cham dressing and used distilled white vinegar. That was close enough to fool my palate anyway